Low Fat Classic Egg Tart

Indulge in the timeless flavors of a *Low Fat Classic Egg Tart*, a lighter take on the beloved pastry that balances creamy custard perfection with a flaky, buttery crust—all while being guilt-free! This recipe swaps traditional heavy cream for skimmed milk and reduces the butter content, making it a healthier yet equally satisfying treat. Delicate tart shells cradle a smooth, velvety custard infused with vanilla for a subtle sweetness that melts in your mouth. Perfectly portioned and ready in just over an hour, these low-fat egg tarts are ideal for dessert, teatime, or a quick snack. Whether served warm or at room temperature, this delightful pastry proves that you can enjoy classic indulgence without compromise.

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 6

Ingredients

• 150 grams All-purpose flour
• 15 grams Cornstarch
• 40 grams Unsalted butter
• 30 milliliters Cold water
• 150 milliliters Skimmed milk
• 60 grams Sugar
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 1 from large egg Egg white
• 1 pinch Salt

Directions

Step 1

In a medium bowl, sift together the all-purpose flour and cornstarch.

Step 2

Dice the unsalted butter into small cubes and blend into the flour mixture using a pastry blender or your fingertips until it resembles coarse breadcrumbs.

Step 3

Gradually add the cold water into the mixture and gently mix until a dough forms. Wrap it in plastic wrap and refrigerate for 20 minutes.

Step 4

Preheat your oven to 180°C (350°F).

Step 5

While the dough rests, prepare the filling by heating the skimmed milk in a small saucepan over low heat until warm, then remove from heat.

Step 6

In a separate bowl, whisk the eggs and egg white with sugar, vanilla extract, and a pinch of salt until the sugar dissolves.

Step 7

Slowly add the warm milk into the egg mixture while continuously stirring.

Step 8

Strain the custard mixture through a fine mesh sieve to achieve a smooth texture and set aside.

Step 9

Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness.

Step 10

Cut out rounds of dough to fit into tart molds and press the dough gently into each mold. Trim any excess.

Step 11

Pour the egg mixture into the prepared tart shells until approximately 80% full.

Step 12

Place the tart molds onto a baking sheet and bake in the preheated oven for about 20 minutes or until the custard sets but still jiggles slightly in the center.

Step 13

Allow to cool before removing from molds. Serve warm or at room temperature.

Nutrition Facts

Serving size	(587.9g)

Amount per serving	% Daily Value*
Calories	1361.2

Total Fat 45.6g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0g
Cholesterol 463.8mg	0%
Sodium 413.6mg	0%
Total Carbohydrate 197.7g	0%
Dietary Fiber 4.2g	0%
Total Sugars 69.1g
Protein 37.2g	0%

Vitamin D 145.7IU	0%
Calcium 280.4mg	0%
Iron 8.8mg	0%
Potassium 615.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 11.0%

Carbs: 58.6%